MUSHROOM PASTA

It’s early February.  It’s cold.  It’s still winter.  A really nice pasta dish would be just the thing for dinner.  But oh, the prep!  Well, maybe not.  With just a few ingredients, which hopefully will already be in your larder, this lovely looking, really delicious, comfort food pasta dish can be on the table in about 20 minutes.  This is good for two—or one, if you’re really, really hungry–skip the salad—and you did only use ¼ cup of that bottle of white wine.

• Set a pot of salted water to boiling and have pasta ready to cook
• Heat 2 tbsp butter and 1 tbsp olive oil in sauté pan
• Add about ½ cup minced onion and cook until soft
• Add about 2 cups sliced mushrooms and cook until juice begins to evaporate
• Add ¼ cup white wine, raise heat and let evaporate—reduce heat
• Carefully stir in 2/3 cup half and half and simmer to reduce a little
• Stir in ½ cup grated cheese—parm, Romano, or other hard cheese
• Add salt and pepper to taste and mix well
• Using tongs, add cooked pasta to sauce, tossing to coat well
• Add about 2 tbsp pasta water and toss more to create a creamy sauce
• Top with a little more grated cheese

The Kitchen Hive